Helping a friend - need advice on additives

[Jovimaple]

A friend received some grapes and wants to make wine. He said the grapes are purple when I asked if he knew what kind.
I guess they're from a vineyard in Wisconsin.

They are going to destem and pick out the bad ones before I get there. After that, my plan is to crush with some kmeta and get a yeast starter going (thinking 71B because that's what I used on my homegrown grape batch).

I used Fermaid K and pectic enzyme on my batch of homegrown grapes. Any thoughts about tannin or anything else that should be added up front?

Thanks!

Edited to add pic of grapes in 6 gallon pail.

 

[Northerngal]

Do you/they have a press? A refractometer? Everything you’ve stated above sounds good.

 

[winemaker81]

I'd add fermentation oak (shreds or chips) to help preserve color and grape tannin.

 

[Rice_Guy]

A guess from berry size is they are concord or related like Beta. I do not like Concord done on the skins, seems to carry a lot of off notes, they are not raised for tannin. Consider pressing sooner to make a rose. This year the concord has been excellent. Most years is high acid as 1.2% with lots of green berries.

 

[Jovimaple]

Do you/they have a press? A refractometer? Everything you’ve stated above sounds good.

No press, and I have all the equipment (besides a press).

 

[Northerngal]

Going old school?

 

[Jovimaple]

Going old school?

Ha! Either that or a potato masher!

 

[Rice_Guy]

Mom would juice concord in a flour sack hung from the kitchen cabinet. The bag would be twisted to push juice out.

 

[vinny]

Mom would juice concord in a flour sack hung from the kitchen cabinet. The bag would be twisted to push juice out.

Good old fashioned ingenuity!

 

[Jovimaple]

Mom would juice concord in a flour sack hung from the kitchen cabinet. The bag would be twisted to push juice out.

Did she ferment on the skins at all? Or just the juice itself?

 

[Rice_Guy]

Just juice.

Another thought, a quick and dirty press is two pieces of 3/4 plywood with threaded Rod in the corners. To apply pressure tighten each threaded Rod in succession. ( ex The New Cider Makers Handbook by Ken Schram)

 

[Jovimaple]

Thank you!

 

[Jovimaple]

Update - they are Frontenac grapes.

He is a pastor and wants to make a little communion wine if it turns out. SG was 1.070, so we didn't chaptalize at all. I figured 10% ABV is going to be just about right for communion wine.